Call me naive, but isn't this essentially uncooked meat? Reading how prosciutto is prepared now, and I don't see any cooking involved, just salting, pressing, a
Is boxed pancake mix usually made out of Allpurpose flour, or cake flour?
I'm following one Paul Hollywood's recipe for the "Basic White Tin Bread" from his book " How To Bake". In the recipe it states to prove for about 1 hour,
I'm happy that the recipes for New York style pizza from Serious Eats and from ATK both use a food processor to make the dough. I'm giving those recipes a shot
I found this recipe online for a chocolate cupcake recipe and I want to make it into a vanilla cupcake recipe. I know what you may be thinking "why doesn't she
I am very new to baking, so this may be a bit of an obvious question, but: My daughter wants an airplane shaped chocolate cake for her birthday. I have seen var
The espresso maker is a stove top, and I am unable to find a way to use it on the induction cooktop. I want to make decaf with milk and that is filtered coffee,
A lot of recipes recommend removing the outer leaves from Brussels Sprouts. I understand why'd you remove brown or damaged leaves but I've always thought the l
Related to How would you use a lot of lemons?, but at the opposite scale: I have a recipe that needs 1 Tbsp. lemon zest, so I've zested sever
My dad gave me this - what is it? How would I season it? What would you cook on it?
This evening I attempted to make gjetost. I started with a gallon of milk and made mozzarella, then added a little dry milk, and made ricotta. Finally I was goi
I cooked pasta tonight for my families dinner, and cooked it "al dente" then cooked it in the sauce. Surprise surprise it was overdone. So I looked it up and ap
My white vanilla cake came out really flat despite using baking powder and soda. My mother told me that the milk (a small glass) I added to the batter may have
here is my recipe 100g banana * 1 egg * 1 tbsp. corn starch * 3 tbsp. granulated sugar * 150ml milk I use folk to beat bananas. Then put everything together
I'm looking to host a big dinner and want to make it as diabetic-friendly as possible. I'm also looking to not make special diabetic-friendly dishes that only 1
I have 1/2 gallon of milk (not raw) that turned sour in fridge (not curdled). Hate to throw it away. Can I safely use it to make cottage cheese or put into a ch
I am making spaghetti dinner for 200 people. I am not sure how to make 20 pounds of pasta ready for a three hour dinner. I thought about a steam table and cooki
I have an old pancake recipe (circa 1930) that I would like to try. However it includes as an ingredient "sweet milk." Having never seen such a thing in stores.
There must exist some french (or other culinary) term for the various ways to describe the different directions to slice an onion. I'm looking for two terms:
I made chocolate-chip cookies from a store-bought mix. I followed all of the directions and added the ingredients as directed. All I had to add was one egg and
My roommate put a hunk of beef roast in the slow-cooker for a good 6 hours. It's a fairly large sized slow-cooker, at least 8 quarts. The meat was cooked thro
If I want to simmer or braise a piece of beef for a few hours, how do I choose suitable meat? Which of the usual cuts are great, which are adequate, and which o
After looking at various searing approaches incorporating the use of gas torches I wondered if heat guns might be a useful tool for searing. Heat guns are relat
I have been reading so much about making good burgers and after a few attempts, I thought I achieved a good level. I have been following the Serious Eats tips.
I've finally gotten my steel-cut oats recipe nearly perfect and I'm trying to figure out how long I can store them (so I know how much I can make at once). Basi
I buy basa frozen (note, not the same as bass). It's not something readily available here but I like it because it's affordable and easy to prepare. I go throu
When making a dish, I of course taste it through out the process of cooking until its done. I have been extra careful - Each time I taste from the dish I use a
I order coconut oil and it is bottled. In the room temperature, it is solid, so I cannot reach the contents of the bottle. Is there a way, how to get that oil?
I made a pickle by placing cucumber in a solution of water+vinegar+salt, and left it for 3 weeks. When I opened it, it was covered with white mold all over the
I read this article claiming that cheese must be made with rennet from the stomach of the animal whose milk the cheese would be made from. Is this the case? I'm